Craving a warm, gooey cinnamon roll but don't want to make an entire pan? This Single Serve Cinnamon Roll is the perfect solution - it's made with simple pantry ingredients and baked up in a ramekin before being topped with a rich cream cheese icing.
⭐Why I Love It:
- Perfectly Portioned - You can easily satisfy your craving for a fluffy and gooey cinnamon roll with this single serve recipe! For other favorite single serve breakfast or brunch treats, try this Single Serve Coffee Cake or Single Serve Banana Bread!
- Fluffy, Gooey, and Covered in Icing - This individual cinnamon roll checks every box! For a sticky bun version, try this Single Serve Pecan Sticky Bun!
- Easy to Make - New to baking with yeast? Don't fear! I break down the recipe into easy step by steps and include photos of the entire process.
🥘Ingredients
- White Granulated Sugar - A little bit of sugar is used to sweeten the dough.
- Instant Yeast - You can typically buy this in packets in your grocery store's baking aisle.
- Milk - I prefer and recommend using whole milk, but you can swap in a lower fat milk as well.
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup or spoon and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Ground Cinnamon - A key ingredient in Cinnamon Rolls! This is added to the brown sugar filling.
- Brown Sugar - I typically use light brown sugar, but dark brown sugar works as well for the filling.
- Unsalted Butter - This is used both in the dough and some of it is softened to spread on the dough before adding the brown sugar filling. You'll want to have a little extra to grease the ramekin.
- Kosher Salt - If you swap in table salt, then cut the amount in half.
- For the Cream Cheese Icing - Softened cream cheese, softened butter, powdered sugar, milk, vanilla extract, and salt.
See the recipe card for full information on ingredients and quantities.
🔪How To Make a Single Serve Cinnamon Roll
This recipe for a Single Serve Cinnamon Roll easily mixes up by hand and requires only 5 minutes of kneading for a super fluffy and gooey cinnamon roll.
Photo 1 - Microwave the milk & butter for 30 secs. Allow to cool for a few minutes until temp reads about 110 degrees F (don’t go higher or it can kill the yeast).
Photo 2 - Add the sugar & yeast to the warm milk and stir.
Photo 3 - Add the flour and the salt and use a fork to stir to combine. You may need to add another tbs or two of flour until it forms a soft dough. Transfer dough to a floured surface and knead for ~5 minutes. The dough should form a smooth ball and you should be able to stretch a piece of dough without it breaking.
Photo 4 - Grease the original bowl (oil or cooking spray) and add the dough. Cover with plastic wrap and place in a WARM place to rise for 1-2 hours until doubles in size and is pillowy.
Photo 5 - Transfer dough to a clean surface and roll into a rope, ~15 inches long and press down into a long strip (~2 inches wide and 15ish inches long).
Photo 6 - Mix together the brown sugar and cinnamon. Spread the softened butter over the strip of dough and press on the sugar mixture.
Photo 7 - Well grease a ramekin with softened butter. Tightly roll up the dough strip & transfer to greased ramekin.
Photo 8 - Cover with plastic wrap and place it back in the WARM spot to rise for another ~30 minutes until it doubles again/puffs up.
Photo 7 - Bake the cinnamon roll in the preheated oven for - it should be golden brown & the internal temp will read between 190-200 degrees F. If getting too brown on top, loosely cover with foil.
Photo 8 - While the roll cools, make the icing. Mix together the softened butter and cream cheese then stir in the remaining ingredients. Adjust the milk/powdered sugar to reach desired thickness. Spread over the cinnamon roll and enjoy!
💭Recipe Tips
- Add Parchment Circle - Make sure to really well grease your ramekin so you can remove the bar after baking. It's technically optional, but I also like to add a circle of parchment, cut to size, paper to the bottom of the ramekin to ensure easy removal!
- Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or two smaller ramekins and just adjust the bake time. This is the large ramekin I use (note - it is labeled as a 7 ounce but it is 10 ounces to the rim). You can use the same ramekin to make my favorite Single Serve White Cake or Single Serve Chocolate Cake.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
💭Recipe Tips
- Add Parchment Circle - Make sure to really well grease your ramekin so you can remove the bar after baking. It's technically optional, but I also like to add a circle of parchment, cut to size, paper to the bottom of the ramekin to ensure easy removal!
- Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or two smaller ramekins and just adjust the bake time. This is the large ramekin I use (note - it is labeled as a 7 ounce but it is 10 ounces to the rim). You can use the same ramekin to make my favorite Single Serve White Cake or Single Serve Chocolate Cake.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
The cinnamon roll is done baking when it is golden brown on top and the internal temp is between 190-200 degrees F. If it's getting too brown on top, before being cooked through in the center, you can loosely cover it with foil on top.
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PrintRecipe
Single Serve Cinnamon Roll
Craving a warm, gooey cinnamon roll but don't want to make an entire pan? This Single Serve Cinnamon Roll is the perfect solution - it's made with simple pantry ingredients and baked up in a ramekin before being topped with a rich cream cheese icing.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 50 minutes
- Yield: 1 large cinnamon roll
- Category: Breakfast, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Dough
- ¼ cup milk, whole milk preferred but lower fat may be used
- 1 tablespoon unsalted butter
- 1 tablespoon white granulated sugar
- ½ teaspoon instant yeast
- ⅔ cup all-purpose flour, plus 1-2 tablespoons additional
- ⅛ teaspoon kosher salt
Filling
- 1.5 tablespoons packed brown sugar, light or dark
- ½ teaspoon ground cinnamon
- ~1 tablespoon softened butter, plus extra to grease ramekin
Cream Cheese Icing
- 1 tablespoon cream cheese, softened to room temperature
- 1 tablespoon unsalted butter, softened to room temperature
- ¼ cup powdered sugar
- ½ teaspoon milk
- ¼ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Warm Milk and Butter - In a medium bowl, microwave the milk & butter for 30 secs. Allow to cool for a few minutes until temp reads about 110 degrees F (don’t go higher or it can kill the yeast).
- Yeast - Add the 1 tbs sugar & yeast to the warm milk and stir.
- Flour - Add the flour and the salt and use a fork to stir to combine. You may need to add another tbs or two of flour until it forms a soft dough.
- Knead Dough - Transfer dough to a floured surface and knead for ~5 minutes. The dough should form a smooth ball and you should be able to stretch a piece of dough without it breaking.
- Rise #1 - Grease the original bowl (oil or cooking spray) and add the dough. Cover with plastic wrap and place in a WARM place to rise for 1-2 hours until doubles in size and is pillowy.
- Roll out Dough - Transfer dough to a clean surface and roll into a rope, ~15 inches long and press down into a long strip (~2 inches wide and 15ish inches long).
- Add Filling - Well grease large ramekin, see note, with butter. Mix together the brown sugar and cinnamon. Spread the softened butter over the strip of dough and press on the sugar mixture. Tightly roll up the dough strip & transfer to greased ramekin.
- Rise #2 - Cover with plastic wrap and place it back in the WARM spot to rise for another ~30 minutes until it doubles again/puffs up. Meanwhile, preheat the oven to 350 degrees F.
- Bake - Bake the cinnamon roll in the preheated oven for ~25 minutes - it should be golden brown & the internal temp will read between 190-200 degrees F. If getting too brown on top, loosely cover with foil. Allow to cool in the ramekin for a cool minutes then carefully remove to a plate.
- Icing - mix together the softened butter and cream cheese then stir in the remaining ingredients. Adjust the milk/powdered sugar to reach desired thickness.
- Enjoy - Spread the icing on top of the cinnamon roll and enjoy!
Notes
My ramekin was 10 ounces to very top rim and about 4.25 inches wide. You can use a larger ramekin or even two smaller ramekins and make two rolls and just adjust the bake time.
Nutrition
- Serving Size: ½ cinnamon roll with icing
- Calories: 455
- Sugar: 29.6 g
- Sodium: 119.7 mg
- Fat: 20.3 g
- Carbohydrates: 62.7 g
- Fiber: 1.7 g
- Protein: 6.4 g
- Cholesterol: 53.8 mg
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